Race Highlights | 2025 Sao Paulo Grand Prix

Salt, Fire, & Steak. Today I’m going back to the basics and forward searing ribeye steaks on the Weber kettle. I’ve been grilling steaks for 30 years - over the last 3 years I’ve subjected my family to a bunch of steak experiments to learn new techniques. At breakfast the other day, my kid asked me if I could just grill up some ribeyes like I used to. The old fashioned way. No fancy rubs. No reverse sear. No sous vide. Just salt, fire, and steak. We can definitely make that happen. Let’s start b